Homemade Sourdough Croutons
A store-bought crouton does not compare to a homemade one. I think they’re fun to make, and even more fun to eat! I’ve made homemade croutons with cornbread, french bread, white sandwich bread, and leftover Hawaiian Rolls.
The method is about the same for any homemade crouton, but the opportunity to play with flavors is limitless! Whether you’re making a basic salad or a delicious soup, homemade croutons are the way to go.
Homemade Sourdough Croutons
Ingredients
- 4 cups (about half a loaf) of sourdough bread
- 1/4 extra virgin olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon granulated garlic
- 2 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees. Cut bread into roughly 1/2 inch pieces and place into a large bowl. Drizzle bread pieces with olive oil and sprinkle with seasoning. Toss bread pieces until they are evenly coated with oil and seasoning.
- Place seasoned bread onto a baking sheet ensuring they are spread out and not touching. Bake croutons for 15-20 minutes. If you like super crunchy croutons, bake for another 10 minutes. Croutons should be golden brown and firm.
- Allow croutons to cool before serving. Store them in an airtight container for up to 1 month.
Notes:
This popcorn will last 2-3 days in an airtight container before it reaches a stale texture. I seriously doubt you’ll have any leftovers, though!
Please note that our blogs and recipes might include affiliate links, which help Tanorria earn commission on items you purchase from her recommendations at no additional cost to you.